The aim of the course is to provide the students with the basic knowledge of food chemistry, nutrient technologies, food nutrition, hygiene and environmental health, nutrients and nutrients, and to provide students with adequate and balanced nutrition principles and to apply them in the kitchen.

General principles of human nutrition, Food chemistry; Nutritional value of foods; Balanced diet; Possible alternative solutions to nutritional problems, Food technologies, Cooking technologies, Nutrients in collective nutrition organizations, Hygiene and environmental health, Dry nutrition health. Types, quantities, properties and functions of nutrients in nutrition; Nutrients composition, Physical and chemical properties; Common feeding problems and solutions; Nutrition in diseases. Distinction of food according to nutritional value.